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The Szechuan peppercorn (Zanthoxylum piperitum, Zanthoxylum simulans, Zanthoxylum sancho and others in the Zanthoxylum genus) is not a member of the pepper family. It is the outer pod of the tiny fruit of a plant related to the prickly ash.

It is known in Chinese as 花椒 huājiāo (faa1jiu1 in some dialects), literally "flower pepper"; a lesser-used name is 山椒 shānjiāo, "mountain pepper". In Japanese these same characters (山椒) are pronounced sansho, which can also be written in kana as サンショウ. In Tibetan, it is known as emma. It is widely used in the cuisine of Sìchun province, from which it takes its name (Sìchuān used to be spelt Szechuan).

1 Culinary uses

The taste of Szechuan peppercorns is not hot like black or red pepper, but is a kind of tingly numbness (caused by its 3% of hydroxy-alpha-sanshohol) that sets the stage for these hot spices. Recipes often suggest lightly toasting and then crushing the tiny seedpods before adding them to food. It is general added at the last moment. Star aniseed and ginger are often used with it and it figures prominently in spicy Szechuan cuisine. It is considered to go well with fish, duck and chicken dishes

花椒腌 (huājiāoyān) is a mixture of saltFor other meanings of the word salt see salt (disambiguation In chemistry, a salt is a composed of positively charged cations and negatively charged anions, so that the product is neutral and without a net charge. They are typically the product of a chemi and Szechuan pepper, roasted and browned in a wokA wok ( Cantonese: wok6; pinyin: huo4) is a versatile Chinese cooking utensil. In Indonesia this pan is known as a wadjang. It is a round-bottomed pan that ranges from 1 foot to 4 feet in diameter. Almost every Chinese family owns one. It is most often us and served as a condiment to accompany chicken, duck and pork dishes. The peppercorns can also be lightly fried in order to make a spicy oil with various uses.

Szechuan pepper is one of the few spices important for TibetThis article is on Historic Tibet. Tibet" can also refer to the Tibet Autonomous Region. Tibet ( Tibetan : , (Bod) pronounced Po, Chinese: , pinyin: Xizang) is a region of Central Asia and the home of the Tibetan people. With an average elevation of 4,900an and BhutanThe Kingdom of Bhutan is a small, mountainous nation of south Asia, located in the Himalaya Mountains between India and China. The local name for the country, Druk Yul (pronounced dru , means "land of the dragon"; it is also called Druk Tsendhen "land ofi cookery of the Himalayas, because few spices can be grown there. The national dish of Tibet are momos, a pasta stuffed with yakThis article is about the animal. See Yakovlev for the aircraft and Jeff Minter for the game designer. The yak Bos grunniens is a long-haired humped domestic bovine found in Tibet and throughout the Himalayan region of south central Asia. The word yak ref and flavoured with Szechuan pepper, garlicGarlic Allium sativum is a bulbous perennial food plant of the family Alliaceae. The word comes to us from Old English grleac meaning "spear leek". Because of its wide cultivation, its origins are uncertain; it has been traced to both southwest Siberia an, gingerGinger can refer to the following: Several plants originating from the East Indies. Ginger root, a cooking ingedient from the plant Zingiber officinale''. Ginger”, a pre-release codename for the Segway Human Transporter. A reddish-brown or yellowish-brown and onionFor the parody newspaper, see The Onion''. For the computer networking technique, see Onion Routing. Onion in the general sense can be used for any plant in the genus Allium but used without qualifiers usually means Allium cepa also called the garden onio. The noodles are steamed and served dry, together with a firey sauce. Tibetans believe it can sanitize meat that may not be so fresh.

In Japan the dried and powdered leaves of Zanthoxylum sancho are used to make noodle dishes and soups mildly hot and fragrant. The whole leaves, 木の芽 kinome, are used to flavour vegetables, especially bamboo shoots, and to decorate soups.

Szechuan peppercorns are one of the traditional ingredients in the Chinese spice mixture five-spice powder and also shichimi togarashi, a Japanese seven-flavour seasoning.